4 1/2 cups all purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 pound cream cheese
2 sticks unsalted butter
1/2 vanilla bean, scraped (optional (Tim thinks it is optional, but important))
3 cups sugar
1 teaspoon vanilla extract
Confectioner’s sugar for rolling and dusting
Stir together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer with the paddle attachment, cream the cream cheese, butter, vanilla bean seeds, and sugar together until fluffy. Add the eggs and vanilla extract.
Incorporate the flour mixture. Chill for at least 30 minutes. Scoop roughly 1-ounce balls and toss in the confectioner’s sugar. Place on a baking sheet, lined with parchment, a couple of inches apart. Bake at 325° F until they spread and puff slightly, about 12-16 minutes. They will be really soft in the center. If they start to brown, they’ve gone too far. Cool to room temperature.
From this point, Mathew usually refrigerates them on the tray because as the cream cheese and butter get cold, they’re easier to pick up. It is a good tip. Dust with more confectioner’s sugar before serving. Mathew always serves these cookies straight out of the fridge. He thinks they don’t taste as good warm. I agree with Mathew! Store these in the fridge and you can serve them cold/cool.
These will keep for up to a week in the fridge.